12 Delicious Low-Carb Spaghetti Recipes You Need to Try

If you're in the mood for Italian but want to cut back on carbs, you're in for a treat! These low-carb spaghetti recipes not only ditch the excess carbs but also deliver big on taste. From spaghetti squash to zucchini noodles, you'll find delicious alternatives that keep the flavors you love without the guilt. Get your forks ready for some seriously good meals!

Delicious Zucchini Noodles With Pesto Sauce

Zucchini noodles, or zoodles, are a fantastic low-carb alternative to traditional pasta. They have a light, fresh taste that pairs wonderfully with rich sauces. In this dish, we’re using a vibrant pesto sauce that brings out the best in the zucchini. The bright green color of the pesto adds a pop to your plate, making it not just tasty but visually appealing too.

To prepare this dish, start by spiralizing fresh zucchini into noodles. You can use a spiralizer or a simple vegetable peeler for a more rustic look. Once your zoodles are ready, sauté them briefly to soften without losing their crunch. Toss them in a generous amount of homemade or store-bought pesto sauce. The creamy texture of the pesto clings beautifully to the noodles, creating a delightful bite.

Top your dish with halved cherry tomatoes and fresh basil for extra flavor and color. This meal is not only quick to prepare but also packed with nutrients. It’s perfect for a weeknight dinner or a light lunch. Enjoy the fresh taste of summer right on your plate!

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional for garnish)
• Additional Parmesan cheese for serving (optional)

Instructions

1. Make the Pesto: In a food processor, combine basil, nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, gradually add olive oil until smooth. Season with salt and pepper to taste.
2. Prepare the Zucchini Noodles: Heat a large skillet over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until just tender.
3. Combine: Remove the skillet from heat and add the pesto to the zucchini noodles. Toss until the noodles are well coated.
4. Serve: Plate the zucchini noodles and top with halved cherry tomatoes and additional Parmesan cheese if desired. Enjoy immediately.

Spaghetti Squash With Marinara And Meatballs

Spaghetti squash is a fantastic low-carb alternative to traditional pasta. When cooked, its strands resemble spaghetti, making it a perfect base for your favorite sauces. In this dish, we pair it with a rich marinara sauce and hearty meatballs, creating a meal that feels indulgent without the carbs.

The bright red marinara sauce is packed with flavor, and the meatballs add a satisfying protein punch. Topped with a sprinkle of parmesan and fresh herbs, this dish is not just healthy; it’s also a feast for the eyes. The combination of textures and flavors makes it a winner for any dinner table.

This recipe is simple to prepare and can be customized to suit your taste. Whether you prefer turkey, beef, or a meatless option, the choice is yours. Serve it up with a side salad for a complete meal that everyone will love!

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 pound ground beef or turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
2. While the squash is cooking, prepare the meatballs. In a bowl, mix together the ground meat, breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into small balls.
3. In a skillet over medium heat, cook the meatballs until browned on all sides. Add the marinara sauce and let it simmer for about 10 minutes.
4. Once the squash is done, use a fork to scrape the flesh into strands. Place the strands on plates, top with marinara and meatballs, and garnish with fresh parsley.
5. Serve immediately and enjoy your delicious low-carb spaghetti!

Creamy Alfredo With Cauliflower Noodles

Imagine a bowl of creamy Alfredo sauce enveloping tender cauliflower noodles. This dish is not only low-carb but also incredibly satisfying. The cauliflower mimics traditional pasta, soaking up the rich flavors of the sauce. It’s a perfect option for anyone looking to enjoy a classic without the carbs.

The presentation is delightful. You can see the creamy sauce glistening, with bits of cauliflower peeking through. A sprinkle of black pepper and fresh parsley adds a pop of color and flavor. This dish is comfort food at its finest, making it a great choice for family dinners or cozy nights in.

Let’s get cooking! Here’s how you can whip up this delicious meal.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Cauliflower: Steam the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
2. Make the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer.
3. Add Cheese: Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
4. Combine: Add the steamed cauliflower to the sauce, tossing gently to coat the florets evenly.
5. Serve: Plate the creamy cauliflower noodles and garnish with fresh parsley. Enjoy your low-carb Alfredo!

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Garlic Butter Shrimp Zoodles

Garlic Butter Shrimp Zoodles are a perfect low-carb dish that packs a punch of flavor. Imagine tender shrimp sautéed in a rich garlic butter sauce, served over zoodles, which are spiralized zucchini. This dish is not only healthy but also incredibly satisfying. The vibrant colors of the dish make it visually appealing, with the green zoodles contrasting beautifully with the pink shrimp and bright lemon wedges.

The fresh herbs add a burst of flavor, making each bite a delight. This recipe is quick to prepare, making it ideal for busy weeknights or a fancy dinner at home. Plus, it’s a great way to sneak in some veggies without sacrificing taste!

Ingredients

• 2 medium zucchinis, spiralized
• 1 pound shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• Juice of 1 lemon
• Lemon wedges, for serving

Instructions

1. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the shrimp, seasoning with salt and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the spiralized zucchini and cook for 2-3 minutes until just tender.
6. Return the shrimp to the skillet, add the remaining butter, lemon juice, and parsley. Toss everything together.
7. Serve immediately with lemon wedges on the side.

Spicy Chicken And Bell Pepper Noodles

Spicy Chicken and Bell Pepper Noodles are a delightful twist on traditional pasta. This dish combines tender chicken strips with vibrant bell peppers, creating a colorful and appetizing meal. The noodles, often made from zucchini or other low-carb options, soak up the spicy flavors, making every bite a treat.

The image showcases a sizzling skillet filled with perfectly cooked chicken and bright bell peppers. The fresh cilantro adds a pop of color and a hint of freshness. Lime wedges sit nearby, ready to squeeze over the dish for an extra zing. This meal is not just visually appealing; it’s also packed with protein and nutrients.

Perfect for a quick weeknight dinner, this recipe is easy to whip up and full of flavor. You can adjust the spice level to suit your taste, making it a versatile choice for everyone at the table.

Ingredients

• 2 chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced chicken and cook until browned, about 5-7 minutes.
3. Stir in the minced garlic, chili powder, and paprika. Cook for another minute until fragrant.
4. Add the sliced bell peppers and cook until they are tender, about 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Savory Eggplant Pasta With Tomato Basil Sauce

Eggplant pasta is a fantastic low-carb alternative that doesn’t skimp on flavor. In this dish, roasted eggplant slices take center stage, adding a rich texture that pairs beautifully with a fresh tomato basil sauce. The vibrant colors in the image showcase the juicy red tomatoes and the bright green basil, making it not just delicious but also visually appealing.

The combination of eggplant and pasta creates a satisfying meal that feels indulgent without the carbs. The olive oil in the background hints at the healthy fats that enhance the overall taste. This dish is perfect for a cozy dinner or a gathering with friends.

Ingredients

• 2 medium eggplants, sliced
• 2 cups marinara sauce
• 2 cups zucchini noodles or spaghetti squash
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup fresh basil, chopped
• Parmesan cheese for serving (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Roast for 25-30 minutes until golden brown.
3. While the eggplant is roasting, prepare the zucchini noodles or spaghetti squash according to package instructions.
4. In a saucepan, heat the marinara sauce over medium heat until warmed through.
5. Once the eggplant is done, combine it with the zucchini noodles and marinara sauce in a large bowl. Toss gently to mix.
6. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.

Mushroom And Spinach Shirataki Noodles

If you're looking for a tasty low-carb option, mushroom and spinach shirataki noodles are a fantastic choice. These noodles are made from konjac yam, making them a great alternative to traditional pasta. They soak up flavors beautifully and provide a satisfying texture.

The dish is packed with fresh spinach and savory mushrooms, creating a delightful combination that’s both healthy and filling. You can whip this up quickly, making it perfect for a weeknight dinner or a cozy weekend meal.

To make this dish, you'll need a few simple ingredients. Start with shirataki noodles, fresh spinach, mushrooms, garlic, and a sprinkle of cheese for topping. The preparation is straightforward and doesn’t take much time at all!

Ingredients

• 1 package shirataki noodles
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for topping

Instructions

1. Prepare the Noodles: Rinse the shirataki noodles under cold water and drain well. Pat them dry with a paper towel.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Cook until the mushrooms are tender.
3. Add Spinach: Stir in the fresh spinach and cook until wilted. Season with salt and pepper.
4. Combine: Add the shirataki noodles to the skillet and toss everything together. Cook for another 2-3 minutes to heat through.
5. Serve: Plate the noodles and sprinkle with grated Parmesan cheese before serving.

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Baked Spaghetti With Eggplant And Cheese

Baked spaghetti with eggplant and cheese is a delightful twist on traditional pasta dishes. This recipe combines tender spaghetti with layers of roasted eggplant and gooey cheese, creating a comforting meal that is both satisfying and low in carbs. The eggplant adds a rich texture, while the melted cheese brings everything together in a delicious way.

To make this dish, start by roasting slices of eggplant until they are golden and tender. Meanwhile, cook the spaghetti until al dente, then mix it with your favorite marinara sauce. Layer the spaghetti and eggplant in a baking dish, topping it off with a generous amount of cheese. Bake until bubbly and golden for a dish that will impress everyone at the table.

Ingredients

• 1 medium eggplant, sliced
• 8 ounces spaghetti (or low-carb alternative)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the sliced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, flipping halfway through, until golden.
3. While the eggplant is roasting, cook the spaghetti according to package instructions until al dente. Drain and set aside.
4. In a large bowl, combine the cooked spaghetti with marinara sauce. Mix well to coat the pasta.
5. In a baking dish, layer half of the spaghetti mixture, followed by half of the roasted eggplant. Sprinkle with half of the mozzarella and Parmesan cheese.
6. Repeat the layers with the remaining spaghetti, eggplant, and top with the remaining cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Let it cool for a few minutes before serving. Garnish with fresh basil if desired.

Pesto Zoodle Salad With Cherry Tomatoes

This Pesto Zoodle Salad is a fresh and vibrant dish that’s perfect for anyone looking to enjoy a low-carb meal. The spiralized zucchini noodles, or zoodles, create a light base that pairs beautifully with the rich, herby pesto. The cherry tomatoes add a burst of sweetness, making each bite delightful.

The combination of flavors and textures in this salad is simply irresistible. The creamy pesto coats the zoodles perfectly, while the juicy tomatoes provide a refreshing contrast. Topped with crunchy pine nuts, this dish is not only tasty but also visually appealing.

Whether you’re having it as a side or a main dish, this salad is sure to impress. It’s quick to prepare and can be enjoyed cold or at room temperature, making it a great option for meal prep or picnics.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Spiralize the zucchinis using a spiralizer. Place the zoodles in a large bowl.
2. Add the halved cherry tomatoes to the bowl with the zoodles.
3. Pour the basil pesto over the zoodles and tomatoes. Toss gently to combine, ensuring everything is well coated.
4. Season with salt and pepper to taste. Add the toasted pine nuts and toss again.
5. Garnish with fresh basil leaves if desired. Serve immediately or refrigerate for later.

Sautéed Broccoli Rabe With Spaghetti Squash

Spaghetti squash is a fantastic low-carb alternative to traditional pasta, and when paired with sautéed broccoli rabe, it becomes a vibrant and nutritious dish. The image showcases a beautiful bowl filled with strands of spaghetti squash topped with bright green broccoli rabe, sprinkled with red chili for a pop of color. This dish not only looks appealing but also packs a punch in flavor.

Broccoli rabe, known for its slightly bitter taste, complements the sweetness of the spaghetti squash perfectly. This combination makes for a satisfying meal that is both healthy and delicious. You can easily whip this up for a quick weeknight dinner or impress guests at a gathering.

To make this dish, you’ll need a few simple ingredients. The preparation is straightforward, ensuring you can enjoy a homemade meal without spending hours in the kitchen.

Ingredients

• 1 medium spaghetti squash
• 1 bunch broccoli rabe, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
2. While the squash is roasting, bring a pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the blanched broccoli rabe and sauté for another 3-4 minutes until tender.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Toss the spaghetti squash with the sautéed broccoli rabe mixture. Adjust seasoning with salt and pepper.
5. Serve warm, topped with grated Parmesan cheese if desired.

Rich And Creamy Carbonara With Zoodles

This rich and creamy carbonara is a delightful twist on a classic dish, using zoodles instead of traditional pasta. The image captures a beautiful bowl of zoodles topped with crispy bacon and a luscious creamy sauce. Fresh parsley adds a pop of color, making it as pleasing to the eye as it is to the palate.

Zoodles, or zucchini noodles, are a fantastic low-carb alternative that soak up the flavors of the sauce beautifully. The creamy sauce, made with eggs and cheese, clings to the zoodles perfectly. Crispy bacon adds a savory crunch that elevates the dish.

Making this carbonara is simple and quick, making it perfect for a weeknight dinner. You’ll enjoy every bite while staying on track with your low-carb goals. Let’s get cooking!

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 4 slices of bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the pan.
2. Sauté Garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
3. Add Zoodles: Add the spiralized zucchini to the skillet and cook for 2-3 minutes, just until slightly softened.
4. Prepare Sauce: In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
5. Combine: Remove the skillet from heat and quickly stir in the egg mixture, tossing the zoodles to coat them in the creamy sauce. The heat from the zoodles will cook the eggs without scrambling them.
6. Finish: Stir in the crispy bacon and garnish with fresh parsley. Serve immediately.

Hearty Sausage And Cabbage Noodle Bake

This Hearty Sausage and Cabbage Noodle Bake is a comforting dish that brings warmth to any table. The image shows a bubbling casserole filled with golden noodles, juicy sausage, and melted cheese, all topped with fresh herbs. It’s the kind of meal that makes you feel at home, perfect for family dinners or cozy nights in.

The combination of savory sausage and tender cabbage creates a delightful flavor that pairs perfectly with the noodles. It’s low-carb, satisfying, and easy to prepare. You can whip this up in no time, making it a great option for busy weeknights.

Let’s get into the ingredients and steps to create this delicious bake!

Ingredients

• 1 pound Italian sausage
• 1 small head of cabbage, chopped
• 8 ounces low-carb noodles (like zucchini noodles or shirataki noodles)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the Italian sausage over medium heat until browned. Drain excess fat.
3. Add the chopped cabbage to the skillet and cook until softened, about 5-7 minutes.
4. In a large mixing bowl, combine the cooked sausage, cabbage, low-carb noodles, garlic powder, onion powder, salt, and pepper. Mix well.
5. Transfer the mixture to a greased baking dish. Top with mozzarella and Parmesan cheese.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh parsley before serving.

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